New vacuum skin packaging format from PA helps fish producer reduce costs
The installation of a Revolution SkinPAC machine at fish processor Farne Salmon and Trout has set the benchmark when it comes to skin packaging speed and product presentation. The previous packaging machine was replaced by a Revolution high speed sealer to increase throughputs and improve pack presentation. The strength of the seal between the base tray and top film as well as the snugness of film fit around the fish product are the best they have ever had. As a result Farne Salmon and Trout no longer have to add an absorbent peach pad in the tray beneath the product which has helped reduce their costs.
SkinPAC offers enhanced product protection enabling the product to stay fresher for longer, excellent attractive on shelf presentation enabling the product to be clearly seen and packs can be placed upright to maximise shelf space. The tight seal ensures retention of product fluids eliminating leakage.
PA offer the fastest tray skin cycle at 10 cycles per minute and with speeds up to 80 packs per minute – the fastest in the industry.
John Forrest from Farne Salmon commented:
“The installation of the Revolution SkinPAC machine has been very easy, it was very close to a plug and play system with the pack presentation very good from the moment the machine was fed with product. During the installation we received excellent support from the team at PA. The machine continues to perform well on a daily basis.”
The SkinPAC system of sealing uses a highly transparent barrier film that wraps tightly around the product like a second skin and forms a seal with the bottom of the tray. This pack format offers high visibility vacuum packs aimed at improving shelf life, better product quality and packaging reduction with the use of a shallower tray than would otherwise be possible.
SkinPAC base tools can accommodate varying depths with simplified tool change overs thanks to the innovative auto-docking solution. The ability to SkinPAC and gas flush on the same tool without any modifications minimises cost and gives flexibility to the customer. No water cooling of the tooling means the running costs are further reduced.
PA’s range of tray sealers can be easily adapted to seal trays atmospherically, with MAP (gas flushing or vacuum) or skin packing. This flexibility future proofs the investment in new machinery and allows food producers to alter pack formats in the future to suit retailer demands without additional investment.
Customers are safe in the knowledge that the whole skin process is monitored on the machine’s HMI to ensure a successful finished pack. Because all process controls are via the HMI, operating parameters are automatically activated, simplifying the setup process.
As with all new pack formats, PA’s seal technologist is on hand to assist customers who are planning to adopt this new packaging technology with free sealing trials and shelf life tests in the company’s test facility in Knutsford, Cheshire.
